Oct. 1, 2010 - Sep. 30, 2010Award Number
Center for Produce SafetyInvestigator
Glenn Young, Ph.D.
University of California, Davis
Foodborne illness sickens more than 70 million people per year in the United States. Food safety is important to everyone and is among California's and the U. S.'s top agricultural priorities. Food is by definition the product of agriculture consumed by humans. It is expected that food is to be safe of harmful microorganisms and contribute to the health of the individual. While U. S. citizens enjoy having an exceptionally safe and nutritious food supply there are occasions where food becomes contaminated with pathogens (bacteria, viruses and parasites) that result in human infections. These infections, in severe cases, lead to unnecessary mortality. By completing fundamental and applied research there is a basis of scientific knowledge on which to rationally design methodologies and standards to continually improve food safety.